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Use larger than an 8 x 8 pan. Baked this 90 minutes and although the bottom was brown, the eggs were not done on the top. A larger pan would bake more evenly. In the 8 x 8 pan, the watery eggs puffed up 2” above the edge of the pan.
I made this for Christmas brunch. Beautifully festive and very tasty. I put three casseroles together, except for the tomatoes, the night before. Even though I set them out for a little while before baking, they still took a long time to cook all the way through- almost 90 mins. More than I think the refrigeration would account for, so maybe the spinach added too much moisture or something. I had to tent them with foil to keep them from over browning. But since I had a soup starter, everything worked out and they were a great hit. Still 5 stars since my issues were likely operator error, not recipe related!
Do you think you could assemble it a day ahead of time and refrigerate, then bake the next day? Or maybe make all the veggies a day ahead and then add the eggs in the morning? Need to serve a crowd and it sounds delicious!!
Hi, Liz! I’d either cook the veggies ahead of time, then assemble with eggs and bake the next day, OR I’d do all the baking ahead of time and just reheat it in the morning. Hope that helps! Enjoy!
Have you ever done this recipe in a mini muffin pan? Thinking of a work social that this would be perfect for.
Sounds like a great idea Kelley!
We just finished eating this wonderful frittata! Every family member said it was delicious and said this recipe is a keeper!!! The seasoning is perfect just as the instructions read. I wouldn’t change a thing! Thank you for sharing!
Excellent-delicious, easy to make and looks beautiful.
I’m lactose intolerant can I omit the milk?
Hi, Adele! Emma here, managing editor for Simply Recipes. You’d need to eliminate the milk, the sour cream, and the feta in this recipe (all of which contain dairy). This would alter the recipe fairly significantly beyond the original, but this said, I’ve made plenty of frittatas without any dairy, so I think you’d be just fine. The frittata will be less fluffy and rich (more like a thick omelette), but still tasty! Let us know how it goes!
I just made this today…easy to make and delicious. I added half a bag of cooked hash browns since I had them on hand. I will definitely make this again.
Looks delicious! Hoping to make it for a brunch immediately following an hour-long church service. Do you think I could make this beforehand, refrigerate for an hour, then throw it into the oven as guests come? Thanks in advance!
Hi, Maggie! Emma here, managing editor for Simply Recipes. Yes, I think this would work just fine! I’d wait to scatter the tomatoes over the top until just before you put the frittata in the oven (otherwise they will probably sink). You may also need to extend the cooking time by 5 to 10 minutes since the ingredients will all be cold from the fridge. I’d start checking it at the normal time, but know that it might take a little longer. Enjoy!
Thank you so much for the response, Emma!! I think this will be a hit!
Is there a good sub for spinach? Trying to avoid oxalates.
Would regular yogurt work in place of sour cream?
Also, can I use another cheese besides feta?
This frittata makes a great appetizer. Make in advance and reheat in warmer or lòw oven. Cut into small fork friendly squares. Pretty and tasty. Recipe works fine as is.
When you assemble the frittata you say:”Transfer the tomato and spinach filling into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out, and sprinkle with the parsley.” Is there a second bunch of …
Hi, Rick! Yup, that’s a typo. Thanks for catching. Fixed now!
I was wondering if anyone thought it would be possible to bake the frittata ahead, but instead of microwaving, reheat it the next day with a layer of shredded cheese and frozen tater tots on top, at the time and temperature required to cook the tots? Has anyone tried this? Most tater tot casserole recipes have the tots right down in the uncooked egg mixture, but I’m looking for a crunchier tot topper LOL. Thanks in advance!
Didn’t have milk or sour cream, so added Greek yogurt. A little more than a 1/2 cup. Great consistency! Will definitely do that again.
Would the recipe still work if I substitute fat free milk and fat free Greek yogurt instead of the sour cream?
Yes, I think it would work fine! The flavor will be a little less rich and the texture might be more firm (instead of silky), but I think it should set up just fine. Let us know how it turns out!
I’m not much into cooking. This is fabulous! Thinking maybe add some Canadian bacon or fried sausage
Bacon or sausage sound like fabulous additions. Enjoy!
Will this freeze well….. and has anyone tried it and how is it best to reheat from frozen?????/
I too wonder about the results of freezing with the tomato, so I will substitute with roasted red pepper instead and maybe add a little thyme. I’m going to bake individually in muffin tins, cool and wrap each in plastic wrap to freeze. Thaw and reheat in microwave.
we freeze this all the time and it omes back just as good
This frittata is great for weekday meals. It is also delicious with sun dried tomatoes or even roasted red peppers in oil (store bought or homemade).
I will make this for breakfast this weekend! Thank you!
I love frittata, it’s so easy to make and so delicious :)
I love frittata! I make it at least once a week as it is so easy. It makes a great mid week meal. Lovely colourful recipe!